- 1.5 (about 2-3 fillets) pounds of Wild Salmon
- 1 large Cara Cara orange ↴
- Use 1/2 of your orange for a topping & the other half used for 2 Tbsp of freshly squeezed juice.
- 1/4 cup of sliced red onions
- 4-6 Thyme sprigs
- 1 Tsp of garlic powder
- 1/2 Tsp of onion powder
- Salt & Pepper to season & taste
- Cooking Spray
- 2 Tbsp of EVOO or Coconut Oil (melted)
Preheat oven to 400 degrees F
Line a shallow baking pan with aluminum foil or parchment paper and spray some cooking spray where your fish will be placed. Sprinkle some salt & pepper too on that area.
Pat dry each salmon fillet and place them skin-side down on foil, again season with salt & pepper
Spread this mixture over and around your salmon:
- red onion slices
- thyme springs
- garlic powder
- onion powder
- 2 Tbsp of EVOO or Coconut oil (melted)
- 2 Tbsp of freshly squeezed orange juice, (save extra juice if needed)
Then, top each salmon fillet with a thick Cara Cara orange slice. Top with thyme sprigs
Bake in a 400 degree preheated oven for 15-20 minutes, or just until your salmon flakes easily with a fork.
Remove the baking sheet from the oven. Loosely cover your salmon with some aluminum foil for about 5 minutes to let your protein rest and lock in its juices.
Carefully remove salmon from foil, separating the salmon from the skin and dark meat (optional) which will probably remain stuck to the foil (mine always is). Place the salmon, onions & orange wedges onto a serving dish. Drizzle your extra orange juice over cooked fillets and serve along side a salad or a healthy grain. Enjoy!